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Apple Brined Turkey

Posted By GKC On November 9, 2013 @ 7:35 am In Weekly Recipes | No Comments

applebrine turkey

Serves 12

BRINE
3 cups apple juice
1 green apple, quartered
1/2 navel orange
2 tablespoons coriander seeds
2 tablespoons fennel seeds
4 tarragon sprigs
1 medium bunch of thyme
2 garlic cloves, crushed
2 tablespoons Old Bay seasoning
8 sage leaves
2 whole cloves
1 tablespoon whole black peppercorns
2 cups light brown sugar
1 cup kosher salt
One 15-pound turkey

HERB RUB
2 sticks unsalted butter (1-1/2 pounds), at room temperature
3 tablespoons chopped thyme
3 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons chopped sage
Salt
Freshly ground pepper

BRINE THE TURKEY
In a pot, combine all of the ingredients except the turkey and add 4 cups of water. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add 12 cups of cold water. Let stand until cool. Add the turkey and refrigerate for 12 hours.
Set a rack over a rimmed baking sheet. Remove the turkey from the brine and transfer it to the prepared rack; pat the turkey dry with paper towels and refrigerate it uncovered for 12 hours.

MAKE THE HERB RUB
In a medium bowl, blend all of the ingredients except the salt and pepper.
Set a clean rack over a clean baking sheet and set a large rack in a large roasting pan. Gently separate the turkey skin from the breast meat. Rub half of the herb butter over the breast meat under the skin. Spread the remaining herb rub all over the skin of the breast and legs; season with salt and pepper. Set the breast in the prepared roasting pan. Let stand at room temperature for 1 hour.

Preheat the oven to 400° F. Roast the turkey for about 2 hours, basting every 15 minutes with the melted herb rub and tenting the breast with foil after 30 minutes, until an instant-read thermometer registers 165° in the thickest part of the breast and 180° in the inner thigh. Let rest for 30 minutes. Carve and serve.


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